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Stir-Fried Mushrooms


  • 1/4 cup and 2 tablespoons extra virgin coconut oil

  • 9 cloves garlic, minced

  • 3 onion, diced

  • 24 baby corn ears, sliced

  • 2 pounds fresh mushrooms, sliced

  • 3 tablespoons fish sauce

  • 3 tablespoons light soy sauce

  • 3 tablespoons oyster sauce

  • 2 tablespoons cornstarch

  • 1/2 cup and 1 tablespoon water

  • 3 red chile pepper, sliced

  • 3/4 cup chopped fresh cilantro

Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 12 Level: easy


  1. Heat the oil in a large skillet or wok over medium heat; cook the garlic in the hot oil until browned, 5 to 7 minutes. Add the onion and baby corn and cook until the onion is translucent, 5 to 7 minutes. Add the mushrooms to the mixture and cook until slightly softened, about 2 minutes. Pour the fish sauce, soy sauce, and oyster sauce into the mixture and stir until incorporated.
  2. Whisk the cornstarch and water together in a small bowl until the cornstarch is dissolved into the water; pour into the mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish; garnish with the chile pepper and cilantro to serve.